Greek Salad Recipe
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Ingredients
- 1 pint (dry) cherry tomatoes halved
- 1 lb persian cucumbers deseeded and cubed
- 12 oz. feta cheese in brine, cubed
- 1 cup kalamata olives pitted and halved
Dressing
- 1/2 cup olive oil
- 1/4 cup juice of 1 lemon + red wine vinegar
- 1/2 tsp dijon mustard
- 1 tsp garlic minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Prepare all your ingredients.
- Make the dressing. In a bowl, combine minced garlic, mustard, oregano, salt, pepper, lemon juice, and red wine vinegar. Slowly whisk in olive oil until combined. Set aside closeby. (You can also make the dressing a day or two before).
- In a large mixing bowl, add cucumbers, tomatoes and red onion. Add dressing and toss.
- Add feta and olives and gently combine. (Best if you allow 30 minutes before eating). Enjoy!
Recipe Notes
Ingredients | My cost | Note |
|---|---|---|
| 1 dry pint cherry tomatoes, halved | $2.59 | |
| 1 lb persian cucumbers, deseeded and cubed | $2.49 | |
| Feta cheese, cubed | $6.49 | |
| 1/2 red onion, diced | $0.25 | |
| 1 cup kalamata olives, pitted and halved | $2.30 | |
Dressing | ||
| 1/2 cup olive oil | $0.96 | |
| 1/4 cup juice of 1 lemon + red wine vinegar | $0.75 | |
| 1/2 tsp dijon mustard | $0.01 | |
| 2-3 garlic cloves, minced | $0.09 | |
| 1 tsp dried oregano | $0.10 | |
| 1 tsp kosher salt | $0.02 | |
| 1/2 tsp black pepper | $0.01 | |
Total: | $16.06 | |
| Cost per serving: | $2.68 |
* Note regarding pricing: The lemon and herbs are from our garden which is why there is no cost. The price for items such as salt and pepper take into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or container.
** All prices in US dollars and based on Bay Area prices from my local grocery and farmers market. Prices may vary in other parts of the United States.
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